Cake baking 101 question

Ok, I can make a cheesecake and it turns out perfect. I cannot however, make a pound cake come out correctly. I seem to have problems with the pan preparation as when the cake comes out, a thin layer is left on the sides of the pan. The cake looks unappetizing.

I have tried spraying a pan and dusting it with flour and just coating the inside of the pan with shortening. I've tried a non-stick bundt pan and an aluminum (Fat Daddios) cake pan. Same results.

You could try parchment paper...just make sure to grease the pan, then apply the parchment paper and then grease the paper. Parchment paper is pretty standard with quickbreads and the like.

When I make cheesecakes, I use a conventional pan (not a springform), which I butter well (I also use parchment on the bottom). After the cake is cooled and chilled, I unmold it by heating the bottom and sides of the pan to melt the butter and release the cake. You could try that, too.

Good luck - I know how disheartening it is when the cake looks raggedy, no matter how good it tastes!

I don;t have any explanation because it makes no sense, but since i moved to Italy, i;ve had problems with cakes sticking to pans. Why would this be? I grease with butter, then flour, like i used to at home. I now always use parchment paper. Where are you?